Blanched Cauliflower

Whole Living, October 2011
  • Yield Makes 7 cups
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  • Coarse salt
  • 1 head cauliflower, cut into florets


  1. In a medium saucepan, bring
    well-salted water to a boil. Working
    in batches, add cauliflower
    and cook until just tender, about
    2 minutes. Remove with a slotted
    spoon and let cool completely.
    Reserve the water and, once cool,
    combine with cauliflower.

Cook's Note

Can be refrigerated for up to 5 days.

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